Heat 2 tablespoons of vegetable oil in a large saucepot.

Sauté minced onion, minced tomatoes, and garlic until onion is transparent.

Add chicken broth and minced dill weed.

Cover and simmer for 20 minutes.

Remove seeds and stems from chili peppers and cut each in 2 pieces lengthwise.

Cut tortillas in 1/3" strips.

Heat remaining tablespoon of vegetable oil in a skillet.

Fry peppers for 5 seconds.

Remove peppers to a paper towel.

Fry tortilla strips until golden, stirring.

Drain tortilla strips on paper towel.

Divide chili peppers, tortilla strips, and avocado cubes between 4 heavy soup bowls.

Pour the warm chicken broth into the bowls.

Garnish each with a spoonful of lowfat sour cream and Monterey Jack cheese.